The Bouillabaisse of Louisiana appears in many forms. Ours is the classic Creole seafood gumbo.

Serves 6

Ingredients:

3/4 stickbutter

2 cups chopped green onions

2 cups sliced okra

1 cup chopped white onions

2 cups raw peeled shrimp

2 cups raw oysters

1 cup chopped tomato pulp

2 cupstomato juice

1 1/2 quartsFish Stock

3crabs (top shell discard, cut into 4 pieces)

3 tablespoonsflour

1 tablespoon File (sassafras)

3 cups cooked rice

salt, pepper, and cayenne

Directions:

Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock and bring to a boil. Let boil for a minute, then add to the first pot. In a small skillet cook the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid and add to the gumbo. Add salt and pepper and cayenne to taste. Simmer for 1 1/2 hours.